Other Coconut Flour Recipes (not gluten-free)

Strawberry Shortcake

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Tea biscuit with fresh cut strawberries and whip cream!

Coconut Tea Biscuits:

2 cups organic whole wheat flour
½ cup shredded coconut
½ cup coconut flour
1 tablespoon organic whole sugar
1 teaspoon salt
2 tablespoons baking powder
½ cup coconut oil – cold
1 egg
1 cup milk
additional oil for cookie sheet

Toppings:

cut up fresh strawberries, or fruit of your choice
about 1 cup heavy cream
1 teaspoon vanilla extract
organic whole sugar

Preheat oven to 450 degrees. Lightly grease cookie sheet(s) and set aside.

Mix dry ingredients together and cut in oil with pastry cutter or use your hands until just blended. Beat egg in separate bowl. Add milk and egg to dry ingredients. Mix until just blended. Don’t overwork dough.

Roll out dough to 2 inch thickness. Cut out biscuits with biscuit cutter or use a small drinking glass. Bake for 10-12 minutes in preheated oven on the prepared cookie sheets until tops are golden brown. Cool biscuits on cooling rack.

Cut up fresh strawberries or any cut fruit of your choice. Whip heavy cream with vanilla extract and sweeten to taste with sweetener of your choice. Cut tea biscuits in half and top with the berries and cream. Enjoy!

Note: A guest said those are the best biscuits she ever tasted, what’s my secret? I said Tropical Traditions coconut oil!

Recipe submitted by Sandy, Truro, NS, Canada

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Light-as-a-Feather Breakfast Muffins

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter – melted
1 teaspoon cinnamon
1/3 cup organic sugar
shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

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Coconut Pancakes II

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½ cup organic wheat flour
½ cup organic coconut flour
¼ cup organic kefir
1 cup water
1 tablespoon organic unrefined sugar
1 organic egg

Mix everything but the egg and leave for a couple of hours room temp so that you can culture the mix. When ready to stoke ’em up, beat in the egg. For fresh flavor add small chunks of organic apples or even banana slices…or both.

Cook in stainless or cast iron fry pan with coconut oil. Never fry too hot that it smokes like crazy. That is bad.

Spoon out silver dollar or larger size, but smooth out if you like flat pancakes.

Set out on plate and sprinkle organic maple syrup or your favorite syrup over the delicious little gems. Enjoy!

Recipe submitted by: Kathy, Boston, MA

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Oatmeal Coconut Crisps

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1 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon himalayan salt
2 1/2 cups organic oats
1 cup shredded coconut
3/4 cup Virgin Coconut Oil (preferably soft)
1 2/3 cup organic whole sugar
2 eggs
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Preheat oven to 375 degrees.

Stir together dry ingredients except sugar. Cream coconut oil and sugar together in an electric mixer on medium speed until mixture looks creamy. Add eggs one at a time then extracts. Add dry ingredients into sugar mixture gradually and mix until everything is well mixed together.

Drop dough by teaspoonfuls/tablespoonfuls onto a cookie sheet and flatten slightly with a fork. Bake in preheated oven at 375 degrees for 10 to 12 minutes.

Submitted by Jennifer, Patriot, IN

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